Meats Recipes - Chicken Ravioli

Ingredients                                        

• 45 ml/3 tbsp olive oil

• 15 g/1 tbsp butter

• 3 garlic cloves, crushed

• 750 m/3 cups passata (sieved tomatoes)

• 45 ml/3 tbsp tomato puree (paste)

• 5 ml/1 tsp dried basil

• 5 ml/1 tsp dried rosemary

• Salt and freshly ground black pepper

• 100 g/4 oz/1 cup minced (ground) pork

• 175 g/6 oz/1 1/.2 cups cooked chicken, chopped

• 50 g/2 oz/1/2 cup cooked ham, chopped

• 30 ml/2 tbsp chopped parsley

• 3 eggs, beaten

• 450 g/1 lb/4 cups plain (all-purpose) flour

• 250 ml/8 fl oz/1 cup water

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Method:

1. Heat 30 mll2 tbsp of the oil and the butter in a pan and fry (sauté) 2 of the garlic cloves for 1 minute.

2. Add the passata, tomato puree, basil and rosemary. Season to taste, bring to the boil, cover and simmer gently for 30 minutes, stirring occasionally.

3. Remove the lid after 20 minutes. Meanwhile, brown the pork with the remaining garlic, stirring until all the grains of meat are separate.

4. Remove from the heat and mix with the remaining meats, the parsley and one of the eggs to bind. Chill until ready to use.

5. Sift the flour with a pinch of salt into a large bowl. Make a well in the centre, add the remaining eggs and half the water and mix to form a firm dough, adding more water as necessary.

6. Knead gently on a lightly floured surface. Cut the dough in half. Roll out each to a large, thin square.

7. Place spoonfuls of the filling at regular intervals over one sheet of dough. Brush between each mound of filling with water.

8. Top with the second sheet and press down well between the filling. Cut into squares using a pastry cutter or a sharp knife.

9. Drop into a large pan of boiling, salted water in batches and cook for 4 minutes or until they rise to the surface.

10. Remove with a draining spoon and keep warm while cooking the remainder. Add to the tomato sauce and simmer for S minutes. Serve hot.